Lemon Burst Snickerdoodle Cookies
Lemon Burst Snickerdoodle Cookies are an amazing variation of a basic snickerdoodle cookie. They are a combination of sugar, cinnamon with a tart bite of lemon. These cookies are a perfect summertime treat.
I saw these lemon wafers on the King Arthur website one day when I was ordering some other items. They have a mild, refreshing lemon taste that is not too strong and does not leave an artificial aftertaste.
My mind was spinning with ideas of ways to use them.
Cookies won over the decision. I started with a basic dough for snickerdoodles. Anything rolled in cinnamon and sugar is always delicious.
My next decision was the size I wanted to make them, so I tried a regular size and a smaller version.
I used my basic snickerdoodle cookie dough.
To make the regular size cookies, I used my small scoop to form the cookie balls.
Bake the cookies and allow to cool a few minutes on the pan.
Transfer cookies to a wire cooling rack and gently press a lemon wafer down into the center of each cookie. Cool cookies on rack.
To create a smaller cookie, I used my small scoop to make a cookie ball, then cut it in half. Place cut side down on the baking sheet. Bake. Remove from oven.
Allow cookies to set a few minutes, then gently press a lemon wafer into the center of each cookie. Cool on baking sheet a few more minutes, then transfer to a cooling rack.
Cool cookies on rack.
After I made both sizes of the cookies, I prefer the smaller ones. They would be perfect to serve on a dessert table with other desserts. I can see serving them at a tea party also. We have 15 grandchildren, who all love cookies. The smaller size ones would be perfect for children.
You may also like these Raspberry Lime Cookie Cups for a light, summertime cookie recipe.
(I recently tried to order the lemon wafers again but they are no longer available on King Arthur website. ) I will look for them other places.
Ingredients
- 2 3/4 cup all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup butter, softened
- 1/2 cup solid shortening (Crisco)
- 1 1/2 cup sugar
- 2 eggs
- Topping:
- 1/3 cup sugar
- 2-4 teaspoons ground cinnamon
- Lemon Wafers (number of cookies making)
Instructions
- Preheat oven to 350 degrees F. Line cookie baking sheets with parchment paper.
- In a medium size mixing bowl, combine the flour, cream of tartar, soda, and salt: set aside.
- In a large mixing bowl, using an electric mixer, beat the butter and shortening together until smooth. Gradually add the sugar and beat until well combined. Beat in the eggs, one at a time.
- Add the flour mixture in 3 parts, beating just until well combined
- In a small bowl, combine the sugar and cinnamon. The amount of cinnamon added varies by personal preference. The more cinnamon added, the darker the cookies are on top.
- Using a small scoop, shape dough into even size balls. Roll the balls in the sugar-cinnamon mixture. Place balls onto baking sheets about 3 inches apart.
- Bake 8-9 minutes or until edges become light golden brown. Remove from the oven and allow to set on baking sheet for a few minutes until bottom is firm. Cookies will become harder as they cool. Transfer to a wire cooling rack. Gently press a lemon wafer into center of each cookie. Makes about 3 dozen
- If making the smaller cookies, after rolling ball in sugar-cinnamon, cut each ball in half. Place cut side down on the baking sheet. Bake less than time for the larger cookies. Remove from the oven. Allow cookies to set a few minutes, then gently press a lemon wafer into the center of each cookie. Cool on baking sheet a few more minutes, then transfer to a cooling rack.
- Makes about 6 dozen cookies.
These look so good. What a great combination! Loooove lemon!
Thank you Julie.